Here’s my go to recipe for quick pickled carrots that are incredible on salads, tacos and with asian food. They’re really easy to make and keep well!
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Pin ItHomemade pickled carrots and other refrigerator pickles are honestly one of my favorite foods to make (and eat). Some of my other favorites worth a try are my Pickled Beets (goes well with avocado toast ands eggs), Pickled Garlic (incredible in pasta salads and salads in general) and Pickled Radishes (really good on tacos!).
How to Make Pickled Carrots
- Prepare the carrots. Wash the carrots thoroughly and peel them.
- Slice into thin sticks.
- Prepare the garlic and ginger. Peel and mince the garlic clove. Peel and slice the fresh ginger.
- Pack. Pack the carrots, ginger, garlic, and red pepper flakes into a jar.
- Prepare the brine mixture. Add the water, rice wine vinegar, honey, and salt into a saucepan and mix to combine. Boil over high heat.
- Pour. Pour the hot vinegar mixture over top of the carrots.
- Wait. Put the lid on the jar and wait for it to cool completely.
- Refrigerate. Refrigerate the pickled carrots for a minimum of 3 days before eating.
Pickled Carrot Uses
Pickled carrots go well with all kinds of tasty foods. Here are 5 of my favorite ways to use pickled carrots:
- Salads (spicy pickled carrot salads are fantastic).
- Tacos: Especially fish tacos (as well as these pickled red onions!)
- Sandwiches: Combine with daikon to make a sweet and sour veggie condiment.
- Grilled or Braised Meats: Really good way to cut the richness of meat and add some acidity and crunch to your meal.
- As a Snack: They’re also great for just enjoying as a snack right out of the jar.
(Also try: Pickled Okra)
How Long Do Pickled Carrots Keep? (Storage Instructions)
If you keep your pickled carrots in their jar and submerged in the vinegar brine, you can expect them to keep for about one month if stored in the fridge.
You can also freeze your pickled carrots to make them last even longer.
Allow them to cool completely after pouring the vinegar over top of them before transferring the carrots into an airtight container or a heavy duty freezer-safe bag. Pour a bit of the brine in with the carrots and freeze the rest in a separate container.
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Pin ItQuick Pickled Carrots Recipe
Ingredients
- 1 ½ pounds carrots, peeled
- 3 inch fresh ginger, peeled and slice
- 2 tsp red pepper flakes
- 1 clove garlic peeled and minced
- 2 tbsp honey
- 1 ½ cups rice wine vinegar
- 1 ½ cups water
- 1 tsp salt
Instructions
- Slice the carrots using a mandoline slicer into thin sticks.
- In a jars pack the carrots, ginger, red pepper flakes and minced garlic.
- In a saucepan combine the water, vinegar, honey and salt.
- Bring to a boil over high heat.
- Pour the hot vinegar mixture over the carrots.
- Put the lids on and leave to cool.
- Refrigerate for at least 3 day before eating.
- Store in the fridge for up to 1 month.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for the great recipe
This is a wonderful way to eat a very beneficial vegetable.
Appreciate it Chandeep! They are especially good in Bahn Mi’s.
What size jars do you use for this amount in the recipe?
I use the 32oz, 1 L size jars for this recipe.
Is there any way to make this to keep in a shelf for longer rather than in the fridge and needing to be eaten pretty quickly?
Hi, great recipe! Do you know if you could can them to have a lo ger shelf life?
I think you could! Tbh, I am not sure on if the ratios would be correct or not for canning for a long and stable shelf life. Would love to hear feedback from anyone experienced with home canning.
Hi this looks so delicious, is there anything I can swap the honey for & also the rice vinegar?? I’m vegan & I can’t have any form of grains.
Thanks, Lynn
Thanks Lynn! I would suggest adding in apple cider vinegar and either add a small amount of sugar, or just leave it out entirely. They’re still incredibly good without adding any sweetener.
I was making Asian chicken salad for dinner and I didn’t have any sort of cabbage and I wanted a crunch. I made this with carrots and celery and it came out very well! Thank you so much for the recipe!
I don’t have rice vinegar. Can I sub a different vinegar and stop have something yummy enough?
I like rice vinegar for these carrots because of how good they are with asian food, and I like the additional asian flavor element, but ACV and white vinegar will work as also!
Thank you for your recipes.
I went through your several pickles recipes. You used rice wine vinegar, apple cider vinegar, and white vinegar. Could you please tell me how you choose vinegar for different vegetables? Are they exchangable? Many thanks.
Oh yay, hope you love them!
In terms of vinegar, it’s really just about what suits your tastes. I choose ACV when I want to add a more fruity taste and additional dimension to the pickles, and white vinegar when I want a clean, vinegar taste.
These are amazing recipes, can’t wait to try all of them!
I love your recipes.
On your pickled carrots and your pickled carrot variations are your instructions the same for all four of your recipe??
They are Michelle! Just pack the ingredients in the jars, depending on which variation you are making, and make the pickling liquid depending on the ingredients (like adding sugar or not, etc), and everything else is the same :)
Excellent recipes! I love pickled everything.